First of all, whisk the egg whites until stiff and leave them aside.
In another bowl, whip the egg yolks with the sugar, then add the two flours first and finally the egg whites, mixing gently from the bottom up to not disassemble them.
Pour the mixture into the oven pan lined with parchment paper and level the surface well, then cook for about 20 minutes at 180 ° C in a preheated convection oven.
At the end of cooking, turn over onto a second sheet of parchment paper (I used a silicone mat), gently remove the sheet used in cooking and roll the biscuit dough with the new sheet.
If necessary, wrap everything with plastic wrap to keep the shape, then let it cool, well rolled up.
Meanwhile, prepare the filling: melt the chocolate (in the microwave or in a water bath) and, separately, whip the cream.
Add the butter and the rum to the melted and still hot chocolate, and stir until the butter is well melted.
Incorporate also the coconut flour and, when the mixture has cooled, also the cream, mixing slowly from the bottom to the top so as not to disassemble it.
Take the biscuit dough, now at least warm, if not cold, and open it gently.
Stuffed with the coconut cream, then roll the biscuit dough around the filling again.
Now cover with the whipped cream and decorate as desired with coconut flour and sugars.
The coconut roll is ready: keep it in the fridge until ready to serve it.
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